Chinese scallion pancakes, or cong you bing, are savory flatbreads made from wheat-flour dough, sliced scallions, and oil, then pan-fried until crisp outside and chewy within. Popular in China and made in many regional and family styles, they get their flaky layers from rolling the dough with an oil-and-flour paste rather than from adding a leavening agent.
Ingredients
- 2½ cups (300 g) all-purpose flour, plus 1 tablespoon (8 g) for dusting
- ¾ cup (180 ml) just-boiled water
- ¾ teaspoon (4 g) fine salt, divided
- ¼ cup (60 ml) neutral oil, such as canola or sunflower oil
- 1 cup (100 g) thinly sliced scallions, green and white parts
- 1 tablespoon (15 ml) neutral oil for the skillet
Instructions
- Mix the dough. Put the flour and ½ teaspoon (about 3 g) of the salt in a large bowl. Pour in the hot water gradually while stirring with chopsticks or a fork, until shaggy clumps form and little dry flour remains. When the dough is cool enough to handle, bring it together with your hands. It should feel soft and slightly tacky, not wet; if dry crumbs remain, add water a teaspoon at a time.
- Knead and rest. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Shape it into a ball, return it to the bowl, and cover with a plate or damp towel. Let it rest for 30 minutes at room temperature. This pause lets the flour hydrate and relaxes the dough, making it easier to roll thin without snapping back.
- Prepare the scallion filling. While the dough rests, stir together the ¼ cup (60 ml) oil, ¼ cup (30 g) flour, and remaining ¼ teaspoon (about 1 g) salt in a small bowl to make a smooth, spreadable paste. Slice the scallions thinly and set them aside. If the oil paste firms up while standing, stir it again; it should spread easily but not run off the dough.
- Divide and roll. Divide the rested dough into 4 equal pieces. Keep the pieces you are not working with covered. On a lightly floured surface, roll one piece into a rectangle roughly 10 by 7 inches (25 by 18 cm), turning it occasionally and using only enough extra flour to prevent sticking. A little unevenness is fine; aim for a thin sheet without tearing it.
- Fill and shape the first pancake. Spread about one quarter of the oil paste over the dough, leaving a narrow border at the edges, then scatter on one quarter of the sliced scallions. Starting from a long edge, roll the dough into a snug log. Coil the log into a spiral, tuck the loose end underneath, and gently press the coil flat. This rolling-and-coiling method traps thin layers of oil and scallion throughout the pancake.
- Roll the pancake out. With the seam underneath, roll the coil gently into a round about 7 inches (18 cm) across. Use light, even strokes; pressing too hard can push the filling out or fuse the layers together. If a scallion piece pokes through, simply tuck it back in or leave it—the pancake will still cook well. Repeat the filling, rolling, and coiling process with the other three dough pieces.
- Pan-fry until crisp. Heat a heavy skillet over medium heat and brush it lightly with some of the 1 tablespoon (15 ml) cooking oil. Cook one pancake for about 3 minutes on the first side, until golden in spots, then flip and cook for about 3 minutes more. Adjust the heat if it browns too quickly before the center cooks. Repeat with the remaining pancakes, adding a little oil to the pan as needed. The finished pancakes should be browned and crisp at the edges, with no raw dough in the middle.
- Cut and serve. Transfer each pancake to a cutting board and let it sit for about 1 minute so the layers settle slightly. Cut into wedges with a sharp knife or kitchen shears and serve hot. If cooking in batches, keep finished pancakes on a wire rack in a low oven while the rest cook; stacking them tightly can soften their crisp surfaces.
Tips
- Use hot, not boiling, water straight from the kettle. Hot water partially changes the flour’s texture and helps make the cooked pancake tender and pliable. Pour it in gradually because flour brands and measuring methods vary. If the dough seems sticky after kneading, cover it and let it rest before adding much more flour; rested dough is often easier to handle.
- Keep the dough covered. Exposed dough dries quickly, and a dry skin can crack when you roll it. Cover the main dough and any portions waiting their turn with a clean towel or overturned bowl. If the surface does dry a little, dampen your fingertips and smooth it rather than burying it in extra flour.
- Use a substitute thoughtfully. If you cannot find scallions, use finely sliced chives or the green tops of spring onions in the same amount. Chives taste milder and give less of the familiar onion flavor. For the neutral oil, sunflower, canola, or another mild cooking oil works; strongly flavored olive oil will change the aroma.
- Roll gently, and manage the skillet heat. A thin, even pancake develops distinct layers, but forceful rolling can squeeze out the filling. Medium heat gives the center time to cook as the outside browns. If the pan smokes or the surface darkens in under 2 minutes, lower the heat; if the pancake stays pale and limp, raise it slightly.
Serving Suggestions
Serve scallion pancakes hot as a snack, appetizer, or side dish. Cut each round into wedges and put them out with a simple dipping sauce of 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, and a few drops of toasted sesame oil. Add thinly sliced fresh chile or a pinch of chile flakes if you like heat. The pancakes are flavorful on their own, so keep the sauce light enough that it does not overwhelm the scallion.
They also fit into a larger meal alongside vegetable stir-fry, soup, braised tofu, or dumplings. For a casual lunch, pair a pancake with a crunchy cucumber salad or a bowl of broth. If serving several dishes, cut the pancakes into smaller pieces so people can take a little of each. The crisp edges are best soon after frying, so bring them to the table while warm rather than leaving them covered in a serving dish for a long time.
Variations
Make them more aromatic: Add ½ teaspoon (about 1 g) toasted Sichuan pepper, white pepper, or five-spice powder to the flour-and-oil paste. These seasonings are optional and vary the flavor from the simple scallion-forward version. A small amount is enough; too much can compete with the fresh onion flavor.
Add sesame: Sprinkle 1 tablespoon (9 g) toasted sesame seeds over the oil paste with the scallions. They add a nutty crunch, though they make the filling slightly less smooth to spread. You can also serve the pancakes with a sesame dipping sauce, but avoid adding so much sauce that the crisp layers become soggy.
Use whole-wheat flour in part: Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. The pancakes will taste a little nuttier and may be less tender, and the dough can need a teaspoon or two of extra water. Replacing all the flour is not recommended for this method because the dough is harder to roll thin and keep layered.
Make smaller pancakes: Divide the dough into 6 pieces instead of 4 and roll each coil to about 5 inches (13 cm) across. They are easier to handle in a small skillet and make handy appetizer portions. Because the smaller rounds cook faster, begin checking them after about 2 minutes per side; their color and cooked center matter more than an exact minute.
Storage and Reheating
For food safety, refrigerate cooked pancakes within 2 hours of frying. Let them cool until they are no longer steaming, then place them in an airtight container with parchment between layers. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze the cooled pancakes in a sealed freezer bag with parchment between them; for best texture, use within 2 months. Thaw in the refrigerator or reheat from frozen.
To restore crispness, warm a pancake in a lightly oiled skillet over medium-low heat, turning once, until hot throughout and crisp again. Leftovers should be reheated to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. A toaster oven also works, though very high heat can brown the outside before the middle is hot. A microwave will warm them quickly but tends to soften the layers, so use it only when crispness is not important.
You can also prepare uncooked pancakes ahead. Separate them with parchment, cover tightly, and refrigerate for up to 24 hours before pan-frying. For freezing, freeze the shaped, uncooked rounds flat with parchment between them, then transfer to a sealed bag. Cook from frozen over medium-low heat, allowing extra time and turning as needed so the centers cook before the surfaces overbrown. Keep raw dough and fillings refrigerated if they will be held longer than a short preparation break.
Frequently Asked Questions
Are Chinese scallion pancakes the same as American pancakes?
No. These are savory, unleavened flatbreads made from a simple flour-and-water dough, not a sweet batter raised with baking powder. They are rolled with scallions and oil to create layers, then cooked in a skillet. Their texture is crisp on the outside and chewy inside rather than fluffy and cake-like.
Why did my dough shrink back when I tried to roll it?
The gluten in the dough may need more time to relax, or the dough may have been kneaded very firmly. Cover it and let it rest for another 10 to 15 minutes, then roll again using gentle strokes. Keeping the other portions covered also prevents their surfaces from drying while you work.
Can I make the dough without hot water?
You can make a dough with room-temperature water, but it will be more elastic and may be harder to roll thin. The hot-water method used here produces a softer dough that is easier to shape into layers. If you do use cooler water, add it gradually and expect to give the dough a longer covered rest before rolling.
Can I prepare the pancakes in advance?
Yes. Shape them and refrigerate, separated by parchment and covered, for up to 24 hours before cooking. You can also freeze the shaped uncooked pancakes. Cooked pancakes can be refrigerated for 3 to 4 days or frozen, then reheated in a skillet for a crisp surface.
How can I tell when a pancake is cooked through?
The outside should be golden brown in spots, and the pancake should feel crisp at the edges but not doughy in the center. Use medium heat so the middle has time to cook before the outside becomes too dark. If you are unsure, lower the heat and cook for another minute on each side; avoid cutting into it while it is still in the pan because that can release steam and loosen the layers.
What if I do not have a rolling pin?
A clean, straight-sided bottle can stand in for a rolling pin. Make sure it is dry and has no labels or seams that could catch the dough. Work on a lightly floured surface and rotate the dough as you roll so it stays an even thickness. A rolling pin is easier for making neat rounds, but it is not essential.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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